Cheese and tomato scrambled eggs

A delicious twist on everyday scrambled eggs. The cheese adds a richness and the tomatoes a welcome sweet, slightly sharp contrast. This will keep you going right through til lunchtime or for athletes is perfect after a hard training session. Serve with a hunk of buttery sourdough toast.
Serves: 1 • Prep: 5 mins • Cook: 10 mins • Easy 
  • 2-3 free range organic eggs
  • 30g strong cheddar, grated
  • 5-6 baby tomatoes, halved
  • knob of butter
  • sea salt and black pepper
Melt the butter in a small saucepan then gently fry the tomatoes until slightly soft.

Stir the grated cheese into the egg and add a pinch of sea salt and a grinding of black pepper.

Add the egg mix to the tomatoes in the pan and stir every now and then til the eggs are lightly set. What I do with scrambled eggs is only keep the gas on for a minute, then I turn it off and let the saucepan do the cooking. You want scrambled eggs that are not set solid but remain nice and creamy.

Serve with a slice of buttered sourdough toast, and a small sprinkle of extra cheddar.
Nutrition info
Eggs are little packages of nutrition. They provide vitamin A, vitamin D, all the B vitamins, folic acid, and are a rich source of selenium (for thyroid function) and iodine as well as many other minerals. They are an excellent source of choline which helps our cells and nerves to signal, as well as with healthy construction of the cell walls.
Tomatoes are a brilliant source of vitamin C, which supports skin and connective tissue health as well as immunity and iron absorption. The biotin in tomatoes is good for controlling blood sugar.

Have this beautiful easy food in your life every day with our eatnaturally meal plans.

It's so beautifully arranged on the plate - you know someone's fingers have been all over it.
Julia Child
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